Apricot and cheese cake

For 16 pieces
  • 200 g Butter
  • 250 g flour
  • 225 g + 5 tbsp sugar
  • 2 packet vanillin sugar
  • 6 Eggs (size M)
  • 1 Pinch Salt
  • 750 g Layered cheese
  • 125 g Whipped cream
  • grated zest of 1 / 2 untreated lemon
  • 60 g semolina
  • 500 g Lean quark
  • 1 packet Cream stabilizer
  • 2 Can (s) (à 425 ml) Apricots
  • 1 packet Cake glaze
  • 1/8 l Apple juice
  • fat
  • flour
90 minutes
light
1.
100 g But Mix the ter into pieces, flour, 75 g sugar, 1 packet of vanilla sugar, 1 egg and salt using the dough hook of the hand mixer. Knead quickly with your hands to form a smooth dough. Cover and chill for about 30 minutes. Roll out the dough on a floured work surface into a circle (approx. 30 cm Ø). Grease tart pan (24 cm Ø), line with the dough and press up on the edge. Prick the bottom several times with a fork. Separate 3 eggs for the cheese mixture. Mix 100 g butter, 1 packet of vanilla sugar and 150 g sugar until creamy. Gradually stir in 3 egg yolks and 2 eggs. Stir in the layered cheese, cream, lemon zest and semolina. Beat 3 egg whites until stiff and fold in. Put the mixture on the floor and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 50 minutes. Let the cake rest for 10 minutes in the switched off oven. Take out and let cool down. Remove the cake from the mold. Whip the quark, pour in the cream setting agent and 3 tablespoons of sugar. Spread the mixture on the floor. Approx. Chill for 30 minutes. In the meantime, drain the apricots well and spread them over the curd mixture. Mix the icing powder and 2 tablespoons of sugar, stir with apple juice and 1/8 liter of water until smooth, bring to the boil while stirring and allow to cool for 1 minute. Distribute evenly over the apricots, let set
2.
Wait approx. 2 hours. Photo: Bonanni, City Food & Foto, Hamburg
1 piece approx:
  • 390 kcal
  • 1630 kJ
  • 15 g protein
  • 18 g fat
  • 43 g carbohydrates

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